Pineapple Sherbet

Name: Pineapple Sherbet
Ingredients: 3/4 cup of sugar; 3/4 cup of water; 1 small can of crushed pineapple; l/2 cup of cream; 2 stiffly beaten egg whites

From Cook book (Methodist church, Garland NC, 1950), 1950

Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1015Calories

9 gProtein

156 gCarbs

42 gFat

Full nutrition (33 nutrients)

Calories1015 kcal

Protein8.8 g

Carbohydrates156 g

Fiber0 g

Sugars151 g

Total Fat42 g

Saturated Fat24 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat0 g

Cholesterol121 mg

Sodium31 mg

Potassium118 mg

Calcium79 mg

Iron0.1 mg

Magnesium9.2 mg

Phosphorus67 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K2.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water297 g

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 11. The excerpt below is the record exactly as published.

PINEAPPLE SHERBET 3/4 cup of sugar 3/4 cup of water Bring to boil. Add 1 small can of crushed pineapple and fruit juices if you have any. Freeze to a mush. Add l/2 cup of cream and 2 stiffly beaten egg whites

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